Memoirs and morsels from home and abroad

how recipes go

I was digging around for a container of soup last night, and out plopped a bag of blueberries. I had frozen the berries at the peak of their season, having bought a pint (or two) too many.

You can’t get a better surprise than this during the first snow after the first hurricane of the season. And on the first night that you turn on your heat, the though of blueberry anything feels like a vacation in the sun.

But, isn’t that just how recipes go? We find something that looks good, we do a little research, we check out the “original” recipe — if you can ever really call a recipe an original — and then we tweak until we can call it our own.

And not that anyone ever owns a recipe, but there are some that are just classically you. I’ve got a few of them — the aforementioned soup, a pear tarte tatin, almond chocolate chip cookies, and lemon bars — and friends request them regularly. So, when I heard bars, I though of my turn-to lemon version. Blueberries instead of lemon? Do I need to ask?

And then, of course, crumb topping. Yes, definitely with crumb topping. A brown butter crumb topping. With all these recipes scattered across my screen, I set to work. While I mixed and browned and baked, I scrawled a few notes, taking an ingredient from here, a technique from there. A little cornmeal in the crust. A lot of lemon in the blueberries. And that nutty brown butter in the crumb.

Prepare. Preheat oven to 350ºF and put a rack in the upper 1/3 of the oven. Grease an 8X8 square pan with vegetable oil or line it with parchment.

Make crust. Stir together the flour, cornmeal, salt, and baking soda. Beat butter in another bowl until creamy (I use my mixer). Add the 1/3 C sugar and beat for about a minute until smooth. Beat in the egg, yogurt, and vanilla. Add in the dry ingredients and beat on low until just combined. The dough will be sticky, so this is going to get a little bit messy. Scoop the dough into the pan, spread it around evenly (I just did this with wet fingers), and prick all over with a fork. Bake for 20 minutes or until the top gets just starts to brown.

Make the filling. While the crust is baking, mix together the blueberries, sugar, cornstarch, and lemon zest and juice.

Make the topping. To brown the butter, cook it in a saucepan over medium heat, stirring occasionally, until the butter starts to foam. After about 5 minutes, the butter will start to brown as the milk solids cook. Once you see little brown specks (the solids), take the butter off the heat. It should smell nutty. In a bowl, mix together the brown sugar, flour, cornmeal, and salt. Then pour the browned butter over it and mix everything together.

Put it all together and bake. When the crust comes out of the oven, pour the filling over the top (it should be a magenta color by now!) and then crumble the topping over the blueberries. Bake for another 20-30 minutes until the topping sets — it won’t change color much, so you’ll have to test the firmness with your fingers.

Serve. It’s best to let bars to cool completely before cutting if you want everything to be neat. If you can’t wait, try to hold off for at least 5 minutes before digging in.

About

Hi! I'm Gayle, and here I use my Hebrew name Zahavah. I work front of house in a restaurant where I'm learning the hospitality industry from the ground up. Up until a year ago, I was a health care consultant. Also, I have an MD. Go figure! Thanks for dropping by and joining the conversation.

koshercamembert@gmail.com

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